Soy-Marinated Fish

In Shanghai restaurants, this popular appetizer is typically served cold, which brings out its rich flavors. Traditionally, the fish is smoked. Though modern cooks now skip this step, the Shanghainese still call it "Smoked Fish."

For sauce:
Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 4 minutes. Remove star anise sauce from heat and cool.

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Recent Review

Keeper. Will make again with fresh ginger (used ground ginger spice), green onion (brown onion was too slow to cook through), and star anise (didn't have any). Can't wait to try it cooled down. Rockfish had smooth texture but held together beautifully.
Entire family voted to include it (it shows so much promise) on my menu for upcoming dinner contest with 6 families on large ski vacation together! cool temp will play very well as appetizer or even main.
Have one month to perfect.